Last night I bottled my Coffee Stout. Had a few hiccups with this one, mainly with the initial yeast not doing much of anything. Angelos was kind enough to add a packet of dry ale yeast to save the batch. Fermentation was slow but steady, not active at all. I’m wondering if the amount of caffeine in the batch had a bad effect on the yeast (you’d think they’d be in overdrive with 2 full pots of strongly brewed espresso roast coffee).
Anyway, final gravity at about 70 degrees Fahrenheit was 1.022, putting the stout at a respectable 5.4% ABV. One thing is certain, this is a COFFEE stout. Very strong coffee nose and flavor with some nice character from the many dark roasted grains. Very little hop character is present, though that’s fine given the type of brew, and as of right now it has a nice malty body to it as well. I expect some of that sweetness to subside as the beer conditions in the bottle, and some of the more subtle nutty flavors from the dark roasted barley and coffee to take over.
Though intended as a brew for the holidays, I may be tapping into this a bit earlier (aside from the usual checkpoint samplings). All in all, and despite the fermentation scare, I’m happy with how this batch turned out.